ANGOSTURA TRAINS CARICOM COOPERS

2015

On Thursday March 5th 2015, Angostura was awarded the Innovator of the Year Award at TTMA's annual awards and President's Dinner. Angostura Limited CEO, Robert Wong accepted the award on behalf of the Company.

This award was won for the company’s product innovation in 2014 for both Amaro di Angostura and Siegert's 190. A deep amber colour, Amaro di Angostura offers aromas of cinnamon, dark chocolate and unmistakable Angostura® aromatic bitters. “Siegert 190” is truly a classic, showcasing the company’s creativity in blending which Dr. Johann Siegert was well known for, created in memory of the only rum made using Angostura aromatic bitters, in the Siegert Legacy ‐ “Pink Rum”.

Special appreciation goes to the Angostura Product Development team, the Production team and both Local & International Marketing for their efforts in making this happen.

ANGOSTURA WINS TTMA’s INNOVATOR OF THE YEAR 2014 AWARD

2015

As part of a CARIFORUM project funded by the European Union in support of the Caribbean Economic Partnership Agreement, the West Indies Rum and Spirits Producers Association (WIRSPA), in collaboration with Angostura Limited, implemented a training workshop aimed at upgrading the ability of producers to maintain their stock of rum ageing barrels.

Coopers from several smaller Caribbean distilleries spent an intensive week at Angostura’s distillery in Trinidad, from February 23 – 27, 2015, learning the art of repairing and maintaining the wooden barrels in which rum is placed to age and mature. Premium Authentic Caribbean Rums are aged in oak barrels and keeping them leak free is a challenge. This is where Coopers come into the picture – using age old techniques passed down over the years, Coopers use their skills and mostly hand tools to keep barrels of ageing rum from leaking.

This was one of many knowledge exchange activities funded by the European Union under their support for the Caribbean Economic Partnership Agreement. The overall project is aimed at strengthening the industry to better enable Caribbean Rums to compete in international markets.

“Ageing of our rums in wooden barrels is a core part of producing our quality Authentic Caribbean Rums”, says Frank Ward, Chairman of WIRSPA. “At the same time, it is an expensive process as we lose significant amounts each year to evaporation and sometimes leakage. This initiative will provide practical training to the smaller distilleries in the WIRSPA family on how to reduce these losses and extend the life of their barrel stock. It’s in the barrel that our unique flavours develop and our Coopers have an immense responsibility in making this happen”.

According to Robert Wong, Chief Executive Officer of Angostura, “all of our Authentic Caribbean Rums are quality products which deserve a place at the table. Our contribution is part of an ongoing series of collaborations to support smaller distillers across our region to improve their practices. We’ll continue to support these efforts by WIRSPA to develop premium aged Authentic Caribbean Rums”.

ANGOSTURA HOSTS JUNIOR BUSINESS FAIR FOR MORVANT/LAVENTILLE STUDENTS

2015

As part of Angostura’s ongoing CSR efforts in the Laventille/Morvant community, the company held its First Junior Business Fair at the House of Angostura on Friday 27th February, 2015. Approximately 175 form 3 students from Success Laventille Secondary School, Morvant Laventille Secondary and Russell Latapy Secondary School all took part in the day’s activities.

The aim of the fair was to introduce the students to the world of work by engaging them with members of staff covering a broad field of careers including accounting, marketing, technical, laboratory, public relations, maintenance, law, information technology and health and safety. The students also got the opportunity to find out what academic or vocational qualifications they may be required to obtain in order to apply for a position at Angostura or any other organization.

“Angostura was very happy to host this Career Fair. I believe that both the students and our staff, who volunteered their time, enjoyed and learned from the interaction. The students were enthusiastic and interested. We hope that this assisted in some way in their choice of career for the future” Executive Manager Human Resources & Administration, Ms. Alana Beaubrun.

The event was partially sponsored by Angostura The Original LLB and the students were treated to a tour of the Angostura bitters manufacturing and bottling facilities before returning to their respective schools. It was a day well spent by all that participated.

Angostura launched its Phone a Taxi App for Android and iOS phones just in time for Carnival.

2015

Angostura launched its Phone a Taxi App for Android and iOS phones just in time for Carnival. In keeping with the company’s drive to promote responsible consumption and to encourage customers not to drink and drive, Angostura developed the App and has been marketing it to everyone associated with the industry, party‐goers and especially those who are avid mobile unit users.

The app is promoted alongside the LLB (Lemon Lime and Bitters) sober zones in parties and at other events. It provides users with a list of taxi services to call in their location, when they feel that their driving may be compromised. They can also monitor their consumption all evening with the app’s alcohol calculator, to ensure that they are not over the alcohol limit for driving, and find interesting facts on alcohol and how it affects the body.

Angostura continues to do all that it can to encourage its patrons and customers to drink responsibly, and this can also be seen by their advertising in the press and posts on social media.

The House of Angostura rum and bitters manufacturing techniques are legendary. Impossible to replicate, Amaro di Angostura®

HOUSE OF ANGOSTURA Honoured with Unprecedented Five Gold Medals at World Spirits Awards 2014

World Spirit Awards

2014

In its anniversary year, 190 years after House of Angostura - celebrated for its iconic Bitters and premium rum range - was founded, maintaining the highest quality standards remains the brand’s primary focus. House of Angostura was awarded four new accolades at the recent World Spirits Awards, the brand’s unwavering approach to consistency and quality continue to fuel the brand’s global competitiveness. Prestigious awards given by the industry’s best, Angostura is honoured to receive the classification as a World Class Distillery 2014, Double Gold for the Angostura 1824 and Gold for the Angostura Reserva, Angostura 5 Year Old Rum, Angostura 7 Year Old Rum and Angostura 1919.

“2014 has already been an exceptional year for the House of Angostura as we improved market penetration in the USA, Canada and Europe. The growth of our distribution network has allowed us to share our Pure Trinidadian rums to more consumers and the growing demand we have seen is very encouraging,” said Genevieve Jodhan, Executive Manager International Sales and Marketing. “House of Angostura’s accolades at the World Spirits Awards demonstrates the strength of the brand in the industry and the increasing consumer appetite for premium rums.” The House of Angostura has won more than 50 global awards to date.

More than 80 participants and distilleries from 30 nations (islands) took part in the “World Spirits Award 2014,” submitting 400 spirits for consideration - with the presented products ranging from coffee and cigar brandies to gin, rum, fruit spirits and 100% distillates. The results are based on the WOB 100-points grading system tailored to spirits; objective assessment is ensured by an international taster jury with many years of experience. The winning Angostura rums received 92/100 WOB for Angostura Reserva; 95/100 WOB - Angostura 7 year old Rum; 94/100 WOB - Angostura 1919; 90/100 WOB - Angostura 5 year old rum.

Distinctions are the reflection of the distillers’ work and an appreciation of perfect products. Based on the slogan “Simply the Best in Spirits,” only the best products are entered into the competition and receive rave reviews from the strict jury. 381 medals were awarded – 29 double Golds (12 of them Spirits of the Year), 249 Golds, 101 Silvers and 2 Bronze medals. The results are based on the WOB 100 point evaluation system, which is specially tailored to the world of spirits. An experienced international jury of tasters ensured an objective assessment.

HOUSE OF ANGOSTURA: A RICH HISTORY The House of Angostura’s award winning rums are steeped in nearly 200 years of tradition. The journey started in 1824 when founder Dr. Johann Siegert first produced aromatic bitters in Angostura, Venezuela (today called Ciudad Bolivar). In the 1870’s, Dr. Siegert’s three sons migrated to Trinidad, among them Don Carlos Siegert, who pioneered the brand, establishing Angostura aromatic bitters as an integral ingredient in premium cocktails and ultimately a mainstay of cocktail culture. The family’s Siegert Bouquet Rum became a Trinidadian tradition up until the early 1960’s and part of the company’s rich rum heritage. In the 1970’s, The House of Angostura expanded, acquiring the Fernandes family distillery, which was founded in the 1890’s by Manuel Fernandes, an immigrant from Portugal, and known for making high quality rums.

HOUSE OF ANGOSTURA: A CELEBRATED APPROACH The only rum distillery in Trinidad today, Angostura’s signature style stems from techniques that have stood the test of time:

Production with only the highest quality molasses

Fermentation using proprietary culture of yeast

Distillation in continuous stills

Aging in charred American oak casks, that were once used for aging bourbon (often referred to as First-Fill Bourbon Casks)

ABOUT MASTER DISTILLER, JOHN GEORGES John Georges has been around the manufacturing and aging of fine rum for almost a third of a century. That makes him feel old but it’s noted with age comes a certain amount of experience. John joined Angostura in 1982, after he graduated with a BSc in Chemical Engineering from the University of the West Indies. His passion continues to this day in experimenting with different ways of aging Angostura rums. He’s been part of the team that pioneered the introduction of the multi-award winning International Rum Range.

ANGOSTURA EMBRACES THE YOUNG GRADUATE

2014

Many young people complain about coming out of school and not being able to find a job right away. How frustrating that must be. Well over the past 10 years, Angostura Limited has been giving young men and women who just left university, the opportunity to experience the world of work for at least one year. This community is called the Graduate Work Interns or GWIs.

Since its inception in the company has trained over 100 young enthusiastic adults for up to one year, in most of its departments all over the company, including - Legal, corporate communications, distillery, laboratory, engineering and maintenance, export, human resources, I.T., marketing, accounting, production, quality assurance and supply chain. The graduating students came from UTT, UWI and some foreign universities.

This has given them a chance to put their freshly learned skills to good use and also to gain some practical experience in a department that is relevant to their course of study. It also gives them the chance to have some work experience under their belts and to put on their CVs that they have worked for a long standing, reputable and successful company like Angostura. All of this, while getting paid for their hard work.

To get a spot in the company has become very hard as the students are competitive going after the spots available. The company is happy to be able to assist the youth of the future in honing their skills in their relevant areas of interest, developing them to become better citizens and to acquire more than just book sense. “The programme is definitely mutually beneficial and we are always happy to see graduates excel in the world of work. While the programme is structured, it is flexible enough to give them the opportunity to use and develop their individual skills and strengths” says human resources executive Alana Beaubrun. They are given the chance to be very hands on, while being given projects and tasks to complete while being trained on the job.

One intern from the I.T. department, Abi Ali, said - “working here has developed my knowledge and experience as I’ve been privy to part of projects and tasks exploring the new and existing technologies at the company, this has been invaluable to me.”

After the year, they come out thirsty for more and eager to find a job to continue with their passion. However, during the year, some students have been able to apply for advertised jobs and some have been able to fill the job, thus becoming a permanent employee of the company.

Angostura plans to continue this internship for many more years to come and looks forward to years ahead of training and developing the youth of our nation.

AUSSY WINS ANGOSTURA’S GLOBAL COCKTAIL CHALLENGE 2014

Mate, Michael & Nazar

2014

The hottest club in Trinidad today, Aria Nightclub, came alive on Carnival Sunday, March 2nd, when Angostura hosted its Global Cocktail Challenge for 2014 there from 2 pm. Australian Michael Tomasic emerged winner of the competition, earning the title of Angostura Global Ambassador for the next two years. He also won US$10,000 with his two cocktails - Olympia (made with Hine Cognac) and Big Bird (made with Angostura 7 year old rum).

Michael Tomasic's rum cocktail ‘Big Bird’

Michael Tomasic's winning freestyle cocktail ‘Olympia’

In second place was Nazar Makarov of Russia while the mixologist from the UK, Mate Csatlos was in third place, The winner also won best Freestyle cocktail while Nazar won best Rum Cocktail. All contenders presented a magnificent show and produced high quality cocktails for our professional judges to taste. Well known celebrity cocktail guru Philip Duff and head judge, bar owner Julie Reiner were part of the esteemed panel of judges, which also included the Global Ambassador for Rum; Ian Burrell, Carol Homer; Angostura’s master blender and the last cocktail challenge winner from Trinidad and Tobago, Daniyel Jones.

Nazar Markarov’s winning rum cocktail ‘Rum Story’

The other mixologists were: James Goggin from New Zealand, Panagiotis Giovanis representing the European Union, Denzel Heath of South Africa, Rohan Hackshaw representing the Caribbean, Barbaro Giraldes Portieles of Cuba, Yani Frye of the USA, Shane Mulvany of Canada and Kester Blake from Trinidad and Tobago.

The Challenge got underway at 2:30 pm, with the playing of the national anthem on the national instrument, by Angostura’s former employee Anthony Livingstone. Hosts Sandrae and Gary Sharpen – the Cocktail Lovers of the UK – introduced the competitors one by one, encouraging the packed audience to cheer them on as they talked through their performance. They each had to prepare two cocktails, a rum cocktail and another using any other spirit of choice. Both must contain a stipulated number of dashes of Angostura aromatic bitters.

Michael with the CEO

The head judge, Julie Reiner, commented that “the standard of the competition was very high, the bartenders not only displayed a high level of professionalism and great cocktail recipes; they showcased a unique sense of creativity.” Several competitors added musical effects within their presentations, displayed unusual shaking techniques and the competitor from South Africa, Denzel Heath, even created a waistcoat and bow-tie made with the imagery of the bitters bottle label, causing quite a stir.

A wonderful time was had by all including the distributors and incentive winners who also came for the competition from February 28th to March 6th. Everyone also had the opportunity to visit the House of Angostura to see where the famous bitters and rums are made

NOTES:

Angostura’s mission is to bring the “Spirit of Trinidad and Tobago” to every customer experience.

Headquartered in Laventille, Trinidad, the company currently employs 332 people.

Angostura is considered a Trinidadian treasure world renowned for its Angostura® aromatic bitters, Angostura® rums and Angostura® Lemon Lime and Bitters.

The company exports it rum and bitters brands to more than 140 countries in the world.

The House of Angostura®, distinguished by its excellence, has been recognised over the centuries by being granted Royal Warrants of Appointment to the royal households of Great Britain, Prussia, Spain and Sweden as suppliers of Angostura®, aromatic bitters.

For more information contact: Giselle Laronde-West, senior manager Public Affairs and Communications, glarondew@angostura.com

ANGOSTURA LLB SPONSORS CHROMATICS

2014

Angostura LLB is sponsoring Chromatics- Richard Raj-Kumar for 2014. He will be an Angostura LLB Brand Ambassador for this year promoting the brand at his appearances around the country.

As the brand continues to grow, music has been a significant platform which has propelled the growth and awareness of Angostura LLB. In 2013 the Brand worked on several initiatives with Chromatics, who has been a loyal endorsee of the Brand’s value proposition. Following the success of the viral “Lyrics like a Boss” in 2013, the signing of Chromatics as Brand Ambassador will support the further development in the niche market of rap and underground freestyle.

Chromatics has formed his own record company and studio, Highway Records Ltd. with his manager and business partner Stuart Fortune. He has since released his debut solo album “Against the Grain”, which is the highest selling Hip-Hop album in Trinidad to date as well as signing 4 other acts to his label.

Angostura is happy to have him as the new Lemon Lime and Bitters Brand Ambassador.

SOLERA BY ANGOSTURA OPENS IN WOODBROOK

2014

Angostura has relocated its retail shop to the corner of Gray street and Tragarete road in Woodbrook. The new facility is called Solera by Angostura. It was officially opened by CEO Robert Wong, David Pantin, senior manager Trade marketing, who is in charge of the shop and Afra Mohammed, brand officer. Clients and other executives and management of Angostura were in attendance.

Angostura has been the appointed distributors for several international brands over the years, which will all be carried at Solera along with the company’s locally manufactured products. The shop will be open Monday to Friday 10 am to 6 pm and Saturdays 9 am to 2 pm.

The name – Solera - stands for a process of aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. A solera is literally the set of barrels or other containers used in the process. Products which are often solera aged include Sherry, Madeira, Port, other wines, Spanish brandy, beer and rums.

Angostura is happy to be able to have this facility open to the public. As David Pantin stated, “it will allow us to better service our clients, who have been asking for such a shop in this location over the years.”

BITTERS BOTTLING PLANT OFFICIALLY OPENED

2014

Gordon Siegert, great, great grandson of the founder of the legendary Angostura aromatic bitters, Johann G.B. Siegert, officially opened the new bitters bottling facility at the House of Angostura on January 29th, 2014. This is the first time that the bitters bottling line has been separated from the rum bottling line with brand new state of the art bottling equipment installed. The last upgrade, using second-hand equipment purchased from Jacksonville took place seventeen years ago.

The company’s employees all put down their tools and came over to the main building to witness the interfaith service and official cutting of the ribbon done by Ioan Lloyd – senior manager in charge of maintenance, Vidia Doodnath, former Executive and Director of Angostura, Robert Wong, CEO of Angostura and Gordon Siegert. Gordon was the last Siegert to Work with the company before resigning in 1990.

This new line was built exclusively for bitters products situated close to the company’s bulk bitters manufacturing facility so that the bitters can be piped directly across to be bottled and packaged. The Maintenance team felt that they had the expertise and experience to construct and install the plant themselves and were able to save money for the company by not bringing in an outside consultant. This project was done in a reasonable time frame, within budget and most importantly, ACCIDENT FREE.

This facility has been designed to be self-sufficient with its own rinser, filler capper block unit, case former and case packer. It houses a tank room, packaging material warehouse, bottling line and finished goods warehouse with room for expansion as new products and sizes in the bitters family are developed. This line is fully automated and with at least 50% more output than the previous bottling line.

The staff were very excited to be part of this history making event, in the year of the company’s 190th anniversary. Mr. Siegert thanked the management and staff for keeping his family’s history alive.

Genevieve Jodhan, executive manager international sales and marketing stated “2013 has been an exceptional year for the Angostura rum brand as we improved market penetration in the USA, Canada and Europe. The growth of our distribution network has allowed us to share our Pure Trinidadian rums to more consumers and the growing demand we have seen is very encouraging. This Master award demonstrates the strength of the brand in the industry and the increasing consumer appetite for premium rums.”

The Spirits Masers is a series of blind tasting competitions, drawing in entries from around the world. One of the key elements to its success is the quality and the dedication of the judges involved. Each spirit is judged on its own merit according to the category into which it is entered, and then awarded a Silver, Gold or Master medal.

Award-Winning Rum-Makers, HOUSE OF ANGOSTURA, Announce No. 1 – The First Premium Rum in A NEW Limited-Edition Range

2013

“No. 1 is a celebration of the House of Angostura's rich heritage and artistry in blending some of the world’s finest rums. As the first rum to be introduced into The Cask Collection, we're thrilled to share this signature debut with rum aficionados and enthusiasts alike.”

– House of Angostura Master Distiller, John Georges

21st November, 2013. Trinidad & Tobago -- Known for their iconic bitters and rum-making heritage, the House of Angostura (www.angosturarum.com) - the only rum distillery in Trinidad today - announces No. 1 as the first premium rum in a new limited-edition range aged in special casks, aptly named, The Cask Collection. Bottled at 40%, No. 1 is smooth and well-rounded with a lasting array of woody notes reminiscent of dry, warm nights in the Caribbean islands. Only 9,600 bottles will be available in select markets worldwide.

Angostura No.1 is a testament to Don Carlos Siegert, son of the brand’s founder, who dreamt of making the “smoothest blend in the new world.” No. 1 is the combination of a carefully blended selection of aged rums, aged eight to ten years, that are then left to marry for 12 months in First Fill Bourbon Casks. This artistic approach results in a well-rounded blend, where each rum contributes to the finished flavour profile, without any one dominating.

Blending rum is an art - acquired from years of experience. Angostura’s blenders have been trained on original traditions and are celebrated experts who closely maintain guarded formulas and techniques. All Angostura rums are aged in American oak casks that were once used for aging bourbon. As the rum ages - the interaction of the liquid and the oak results in a mellow well-balanced rum – a smoothness that is characteristic of Angostura’s blends.

“We have a deep appreciation for the tradition, philosophy and talents of the House of Angostura. We are always proud to distribute Angostura rums in our community and the launch of No. 1 takes it to the next level. Simply put, No. 1 is exceptional and perfectly expresses the joys of the craft,” says Genevieve Jodhan, executive manager international sales and marketing.

For this special bottling of No. 1, Angostura produced a unique recipe with mature, high-quality aged rums - selected with care and precision, each chosen for their unique flavour and characteristics. The result to the eye is a beautiful rich amber hue with superb clarity. The nose is rewarded with a complex bouquet balanced with delicate notes of freshly cut almonds, crisp green apple and a hint of caramel.

As expected from a rum-maker winning more than 50 global awards, the House of Angostura enjoys sharing new creations and encouraging different ways of drinking and enjoying rum. With this one, as John Georges puts it, “No. 1 is delicious sipped neat, and equally enjoyable over ice and as an after-dinner drink. Close your eyes and savour the moment.”

HOUSE OF ANGOSTURA: A RICH HISTORY

The House of Angostura’s award winning rums are steeped in nearly 200 years of tradition. The journey started in 1824 when founder Dr. Johann Siegert first produced aromatic bitters in Angostura, Venezuela (today called Ciudad Bolivar). In the 1870’s, Dr. Siegert’s three sons migrated to Trinidad, among them Don Carlos Siegert, who pioneered the brand, establishing Angostura Aromatic Bitters as an integral ingredient in premium cocktails and ultimately a mainstay of cocktail culture. The family’s Siegert Bouquet Rum became a Trinidadian tradition up until the early 1960’s and part of the company’s rich rum heritage. In the 1970’s, The House of Angostura expanded, acquiring the Fernandes family distillery, which was founded in the 1890’s by Manoel Fernandes, an immigrant from Portugal, and known for making high quality rums.

HOUSE OF ANGOSTURA: A CELEBRATED APPROACH

The only rum distillery in Trinidad today, Angostura’s signature style stems from techniques that have stood the test of time:

Production with only the highest quality molasses

Fermentation using proprietary culture of yeast

Distillation in continuous stills

Aging in charred American oak casks, that were once used for aging bourbon (often referred to as First-Fill Bourbon Casks)

ABOUT MASTER DISTILLER, JOHN GEORGES

John Georges has been around the manufacturing and aging of fine rum for almost a third of a century. That makes him feel old but it’s noted with age comes a certain amount of experience. John joined Angostura in 1982, after he graduated with a BSc in Chemical Engineering from the University of the West Indies. Hi passion continues to this day in experimenting with different ways of aging Angostura rums. He’s been part of the team that pioneered the introduction of the multi-award winning International Rum Range.

NOTES TO EDITORS

The company exports approximately 85% of its production to destinations in almost every country in the world. The House of Angostura®, distinguished by its excellence, has been recognised over the centuries by the granting of Royal Warrants of Appointment to the royal households of Great Britain, Prussia, Spain and Sweden as suppliers of Angostura aromatic bitters. Below is an overview of recent accolades.

International Rum Conference 2013

Angostura Gran Anejo – Platinum Medal

Angostura 1919 – Bronze Medal

San Francisco World Spirits Competition 2013

Angostura 7 Year Old – Double Gold Medal

Angostura Reserva – Silver Medal

Angostura 1824 – Silver Medal

Angostura 1919 – Bronze Medal

Angostura 5 Year Old – Bronze Medal

Rum Masters Awards - The Spirits Business 2013

Angostura 1919 – Master

Angostura 1824 – Gold Medal

Angostura 5 Year Old – Gold Medal

Angostura 7 Year Old – Gold Medal

Angostura Reserva – Gold Medal

International Rum Conference 2012

Angostura Gran Anejo – Silver Medal

Angostura 1824 – Bronze Medal

Angostura 1919 – Bronze Medal

Angostura Anejo – Bronze Medal

International Wine and Spirit Competition 2012

Angostura 5 Year Old – Silver Medal

Angostura 7 Year Old – Silver Medal

Angostura Reserva – Silver Medal

International Spirits Challenge 2012

Angostura 5 Year Old – Bronze Medal

Angostura 7 Year Old – Bronze Medal

Angostura Reserva – Bronze Medal

San Francisco World Spirits Competition 2012

Angostura 1824 – Double Gold Medal

Angostura 7 Year Old – Gold Medal

Angostura 5 Year Old – Silver Medal

Angostura 1919 – Bronze Medal

Angostura Reserva – Bronze Medal

Rum Masters/Design 2012

Angostura 1824 – Gold Medal

Angostura 1919 – Gold Medal

Rum Masters Awards - The Spirits Business 2012

Angostura – Grand Master

Angostura 5 Year Old – Gold Medal

Angostura 1824 – Gold Medal

Angostura 7 Year Old – Gold Medal

San Francisco World Spirits Competition 2011

Angostura 1919 - Double Gold Medal

Angostura 5 Year Old - Double Gold Medal

Angostura 1824 - Silver Medal

Angostura 7 Year Old - Silver Medal

Angostura Reserva - Bronze Medal

Rum Masters Awards - The Spirits Business 2011

Angostura 1824 - Masters Medal

Angostura 7 Year Old - Masters Medal

Angostura 1919 - Gold Medal

Angostura 5 Year Old - Gold Medal

Angostura Reserva - Gold Medal

The Spirits Business Rum Masters 2010

Angostura 1824 - Gold Medal

Angostura 5 Year Old - Gold Medal

Angostura Reserva - Gold Medal

San Francisco World Spirits Competition 2010

Angostura 7 Year Old - Double Gold Medal

Angostura Reserva - Silver Medal

The Spirits Business Rum Masters 2009

Angostura 7 Year Old - Gold Medal

San Francisco World Spirits Competition 2009

Angostura 1824 Best Rum - Double Gold Medal

Angostura 5 Year Old - Double Gold Medal

Angostura 1919 - Gold Medal

International Spirits Challenge 2009

Angostura 7 Year Old - Gold Medal

Angostura 5 Year Old - Silver Medal

Angostura Reserva - Silver Medal

International Wine & Spirits Competition 2009

Angostura 1824 - Gold Medal (Best in Class)

Angostura 7 Year Old - Silver Medal (Best in Class)

Angostura 5 Year Old - Silver Medal (Best in Class)

Angostura Reserva - Silver Medal

MISS TRINIDAD AND TOBAGO WOW RUSSIANS IN MOSCOW

2013

Port of Spain, Trinidad. 20th November, 2013. After the Miss Universe competition held in Moscow Russia on November 9th, Miss Trinidad and Tobago Catherine Miller had the opportunity to meet many of Angostura’s clients, media and friends in that country. A special event was held to launch the company’s new rum Angostura No 1, a limited cask edition, on November 12th at the brand new Rose Bar in the heart of Moscow, hosted by SIMPLE Ltd., the distributor there. She was accompanied by Angostura’s senior manager Public Affairs and communications, and former Miss World, Giselle Laronde-West.

At the launch, Angostura Rums and rum-based cocktails were featured and the No 1 was tasted by everyone, who also got the opportunity to have their photo taken with the ladies from the twin island Republic. Autographs were signed and a lucky patron received a bottle of the No 1 rum which was signed by Catherine and Giselle. The Honorary Consul for Trinidad and Tobago in Russia, Gennady Novakhov and his wife were at the event and was presented with a bottle of the special rum, signed by the two Trinidadian beauties.

Prior to the event, Catherine and Giselle met the Angostura Global Cocktail Challenge 2014 Russian finalist Nazar Makarov in City Space Bar. He showed Catherine how to mix his winning cocktail and offered several others for the visitors to sample. The reigning Miss Trinidad and Tobago was interviewed and photographed by BarNews magazine, Posta Magazine, Simple Wine News magazine, and Ne Spat! Magazine.

Mixologist from The Edgbaston, Birmingham will compete in international final in Trinidad & Tobago.

The winner of the UK final of the Angostura® Global Cocktail Challenge (GCC) was announced last night at an exciting showdown at the London Eye that tested the flair and talent of the country’s finest mixologists.

Máté Csatlós from The Edgbaston in Birmingham was crowned the UK champion for his drinks, Il Conte and Madame Butterfly, overcoming stiff competition from five other finalists. The judges – Sandrae Lawrence from The Cocktail Lovers; Jamie Stephenson and Daniyel Jones, Angostura brand ambassadors; and Peter Holland from The Floating Rum Shack – selected Máté for his innovation and style both in the presentation and flavour combinations of the cocktail.

Máté has won the trip of a life time to attend the global final in Trinidad, the home of Angostura, during the internationally famous carnival. He will battle it out against the world’s top bartenders for the global prize - the coveted GCC trophy, $10,000 cash and a two year contract to be the Global Brand Ambassador for Angostura® aromatic bitters and Angostura® Rums.

Alison Gibb, Angostura International Brand Manager, Burn Stewart Distillers Ltd., said: ‘Angostura’s Global Cocktail Challenge is a fantastic platform for bartenders of all levels to showcase their talent. The judges had a difficult job on their hands this year - the standard of entries was extremely high.

‘Máté really engaged with the overall concept of the challenge, which was to explore new and distinctive ways of using Angostura® Rum and Angostura® aromatic bitters. Il Conte and Madame Butterfly stood out for the judges as it embodied the versatility and flavour of our brand.’

The final of the Global Cocktail Challenge will take place in Trinidad in March 2014.

Panagiotis Giovanis is Crowned Winner in EU Final of Angostura® Global Cocktail Challenge

2013

Mixologist from Venezia bar, Greece will compete in international final in Trinidad & Tobago

Panagiotis Giovanis from Venezia bar in Greece was crowned the EU champion for his cocktails, Scarlet Ibis and Safe House, overcoming the incredible skills of the other 11 finalists. The judges – Gary Sharpen from The Cocktail Lovers; Jamie Stephenson and Daniyel Jones, Angostura® brand ambassadors; and Magnus Sundström , local drinks expert, selected Panagiotis for his innovation and style both in the presentation and flavour combinations of the cocktails.

The competitive final, which was held at Hotellet in Stockholm, brought together bartenders from countries throughout Europe.

Panagiotis has won the trip of a life time to attend the global final in Trinidad, the home of Angostura®, during the internationally famous carnival. He will battle it out against the world’s top bartenders for the global prize - the coveted GCC trophy, $10,000 cash and a two year contract to be the Global Brand Ambassador for Angostura® aromatic bitters and Angostura® Rums.

Alison Gibb, Angostura® International Brand Manager, Burn Stewart Distillers Ltd., said: “Angostura’s Global Cocktail Challenge is a fantastic platform for bartenders of all levels to showcase their talent. As we expected, the standard of entries was extremely high.

“Our judges were looking for someone who could explore the versatility of Angostura® and present a cocktail that was distinctive and fresh in both flavouring and style. Panagiotis has done just that. His winning cocktails, Scarlet Ibis and Safe House, are not only creative, but they embody the striking flavours of Angostura® Rum and Angostura® aromatic bitters.”

The final of the Global Cocktail Challenge will take place in Trinidad in March 2014.

LEWIS SAILS IN 4TH AT ISAF WORLD CUP

2013

Port of Spain, Trinidad – Angostura’s Lemon, Lime and Bitters was proud to be a sponsor as Trinidad and Tobago’s Olympic Sailor Andrew Lewis turned in one of the best performances of his young career, finishing 4th at the International Sailing Federation (ISAF) Sailing World Cup (Laser men) in Qingdao, China on October 19th.

After entering the medal round in 7th place, Lewis pulled off an impressive performance wrapping up 4th – just missing the bronze medal by two points. In a top class finale that included Olympic silver medallist Pavlos Kontides and Olympic finalist and Tonči Stipanović (eventual winner), Lewis proved his maturity and a marked improvement in his racing.

The regatta began on October 12th. Lewis turned in a series of strong races daily, finishing no lower than 10th in each; all this in spite of being admitted to hospital for tonsillitis on day 3. Nevertheless, in race 5, he proved he understood the conditions perfectly. Lewis sailed past his accomplished opponents, completing that race in first place.

However, by the end of the preliminary rounds, Stipanović had an undeniable lead, and took the gold. Ten points separated the 2nd place sailor from the 7th place, demonstrating that everyone in the final had a realistic chance of medalling.

Commenting on his performance, Lewis was elated. “I have to say that this is probably my best regatta ever. After the first two races, I was unhappy with my speed downwind and began to worry. Thankfully, I was able to regroup and trust my instincts on the conditions. In the fifth race I realized what the currents were doing, so I am very proud of how I handled that tactically”.

He went on to say, “This event tested me mentally and physically. My confidence was growing as the regatta went on, but I became really sick by the third day. It was so bad, that I passed out in my boat between races and had to be admitted to a hospital. The doctors told me I had tonsillitis but luckily the medication I was given worked well, and I was able to sail the medal race and really perform”.

There is no time for Lewis to savour the performance as he now switches focus to the Laser World Championships in Oman, beginning November 7th. “I’ll be attending a training camp in either Barcelona or Portugal to fine tune before the World Championships. This (ISAF) regatta has done my confidence a lot of good, so I am excited to get back into training and work on the areas that I need to improve. Once I do that, I am confident that I’ll do well again in Oman”.

About the IASF World Cup

The ISAF Sailing World Cup is a world-class annual series for Olympic sailing. It is open to the sailing events chosen for the 2016 Olympic and Paralympic Sailing Competitions. The ISAF Sailing World Cup brings together the existing major regattas on the Olympic sailing circuit, starting in China, before moving on to Australia, the USA and finishing in Europe. Over 2,000 of the world's leading sailors representing 75 nations compete in the ISAF Sailing World Cup which offers a definitive guide to the best-of-the-best in the Olympic sailing world.

Rohan won $5000USD and an opportunity to be the Caribbean representative at the Angostura® aromatic bitters Global Cocktail Challenge 2014, being held in Trinidad and Tobago. He will be joined by bartenders from countries like South Africa, USA, UK, Canada, Ukraine, New Zealand, Cuba, the Caribbean and Russia, each vying for the coveted title and US$10,000.

Angostura looks forward to seeing how well this competitor will stack up against the best in the world and if he will make Barbados proud as Jamal Bowen did in 2012, when he placed third.

Kester Blake wins tnt’s finals to take part in Global Cocktail Challenge 2014

2013

Kester Blake will represent Trinidad and Tobago at the 2014 Angostura aromatic bitters Global Cocktail Challenge being held in Trinidad on Carnival Sunday. He will be joined by bartenders from countries like South Africa, USA, UK, Canada, Ukraine, New Zealand, Cuba, the Caribbean and Russia, each vying for the coveted title and US$10,000. His winning cocktails were “Elderly Love” and “Velvet Frost”.

The finals was held in September on the first day of Angostura’s Rum Festival, where he competed against 7 others from various food and beverage establishments. In second place was Clinton Ramdhan and third place Karlina Permell. It was a tough decision for the three judges – Clayton Archer of Shakers, Giselle Laronde-West from Angostura and Jamal Bowen from Sandy Lane hotel in Barbados.

Glass: Coupe
Garnish: Apple fan
Method: Place plums, shadow beni and muddle then add all other ingredients with 3 dashes of aromatic bitters followed by 2 dashes of orange bitters, add ice, shake and triple strain into chilled coupe glass.

ANGOSTURA® AROMATIC BITTERS COCKTAIL RECIPE I-PHONE APP

2013

Angostura Limited continues to be the leader in the global aromatic bitters market with the recent launch of its Cocktail Recipe App. The App is currently available as a free download for the I-phone and will be released for Android and I-Pad within the next 4 weeks. A mix of classic and contemporary cocktails are featured that all contain either Angostura® aromatic bitters or Angostura® orange bitters. The App is a must-have for all aspiring mixologists or general cocktail and bitters enthusiasts and contains key facts and information on Angostura® aromatic bitters, the history of the cocktail and news about the brand and the company from around the world.

The company intends to release additional recipes on a consistent basis, some of which have been created by past Angostura® Global Cocktail Challenge champions, as well as world famous Master-Mixologists including Salvatore Calabrese and Tony Abou-Ganim. By the end of the year the App will also be available in French, Spanish and Russian. The free App can be downloaded at https://itunes.apple.com/tt/app/bitters/id673282920?mt=8

GLOBAL COCKTAIL CHALLENGE TRINIDAD AND TOBAGO FINALISTS NAMED

August 19, 2013

The three preliminary competitions of the Trinidad and Tobago leg of the Angostura aromatic bitters Global Cocktail Challenge, took place over the last three Saturdays. There was fierce competition but only two from each preliminary were chosen to go forward to the finals being held on September 13th at the House of Angostura.

The competitors showed great skill and there was a wide variety of experience; from first time entrants to seasoned participants who competed at several other competitions. So the final competition should be very exciting. Each finalist going through received $500 at the end of their preliminary and the overall winner will eventually receive $10,000 and the honour of representing Trinidad and Tobago at the Global Cocktail Challenge in 2014 competing against bartenders from around the world.

Going forward to the finals will be

Clinton Ramdhan - Martini Makers

Cerron Banfield - Twisted Mynds Creations

Kester Blake - Professional

Karlina Permell - Hilton

Tyrone Benjamin - Hilton

Russel Charles - Shakers

Best Third place finishers, who will also join the winners of each preliminary are:

Neal Ramdhan- Martini Makers

Tia Hutchings- Bartender at Buzo Osteria Italiana

Angostura thanks all the bartenders who participated in the local competition, for their professionalism and efforts to provide interesting cocktails for the judges. The standard is improving and Angostura is happy to see the creativity being used in making a cocktail. The bartenders have certainly taken their skill up to another level. It says great things for our country in the cocktail arena, as it shows that our bartenders have what it takes to be on the international stage. Last year at the Global Cocktail Challenge held during Carnival, Trinidad and Tobago won with Daniyel Jones, so no doubt we are thirsty for another win.

Other competitors who took part in the preliminaries were:

Kedar Isaac

Randy Romany

Sade Pierre

Sade Celestine

Cheleste Peterson

Stuart Dyer

Kevon McIntyre

Zak Abrahim

Samantha Lessey

Neal Ramdhan

Tammi Stephen

Tyler Jubraj

Rachelle Rajaram

Jisselle Douglas

Rhea Doods

Anthony Daniel

Tia Hutchings

Kishion Guillaume

YANI FRYE CROWNED 2013 ANGOSTURA U.S. COCKTAIL CHALLENGE WINNER

July 18, 2013

On July 18, 2013, hundreds of beverage industry professionals gathered at The Joy Theatre in New Orleans as five finalists from across the country competed in the 2013 Angostura U.S. Cocktail Challenge. Winner Yani Frye of Detroit’s The Sugar House, was awarded $5,000 cash prize and a trip to Trinidad, where he will represent the U.S. in the Angostura Global Cocktail Challenge in February 2014.

Finalists had only seven minutes to prepare their two unique cocktail creations – one with Angostura aromatic bitters and Angostura rum, and another with Angostura aromatic bitters and the liquor of their own choice. The event judges, included Paul Tuennerman, Jennifer Contraveos and Daniyel Jones, last year’s Global Cocktail Challenge Winner, evaluated each finalist on taste, creativity and presentation.

While Frye walked away with the grand prize, the real winner of the night was the craft of the cocktail. Angostura aromatic bitters looks forward to continuing to spotlight the brightest mixologists that create inventive cocktails for generations to come.

Please see below for a full list of the competition contestants, along with Frye’s winning cocktail creations.

USA Mixologist Crowned 2012 GLOBAL COCKTAIL CHAMPION

February 23, 2012

Port of Spain Trinidad, Thursday 23rd February, 2012. David Delaney Jnr from the USA is the winner of the 2012 Angostura® aromatic bitters Global Cocktail Challenge. He was also the winner of the freestyle category in the competition. The final which was held in Port of Spain in Trinidad on Carnival Sunday, welcomed some of the most talented mixologists from around the globe including; USA, Australia, New Zealand, Europe, Russia, China, South Africa, Malaysia, India, South America, the Caribbean and Trinidad and Tobago. Second place,and winner of the rum category, went to Rikki Carter from New Zealand with Jamaal Bowen from the Caribbean (Barbados) placing third.

The judging panel; American celebrity mixologist Tony Abou-Ganim, Hine Cognac Cellar Master Eric Forget, Master Mixologist Jacob Briars, Executive Director Technical Operations at Angostura, Vidia Persad-Doodnath and 2011 Angostura cocktail champion winner Andy Griffiths, were faced with the challenging task of scoring all 30 cocktails created on the day to find the new champion, in a competition which they said was the closest they had ever witnessed.

Vidia Persad-Doodnath commented on this year’s event: ‘Now in its 5th year, the competition gets tougher every year and 2012 was no exception. The creativity and technical ability from our finalists was very impressive. It was a very close final but in the end David was crowned the winner.’

Each contestant was asked to create two original cocktails, one for the rum category and one for the freestyle category. The cocktails were then sampled by each of the judges and awarded points for Appearance, Aroma, Taste and Presentation. As the overall winner, David received US$10,000 and a year-long contract as Angostura’s Global Brand Ambassador.

Senior Manger of Sales and Marketing for the Americas, Alex Thomas also commented: “This 2012 Cocktail Challenge is by far the largest in the history of the competition. With 15 mixologists spanning the globe, we have definitely created some hype and excitement about the brand. We are certain the word will spread and the 2013 competition will be an even bigger event”.

The winner David Delaney Jnr said: “This has been such an amazing experience for me. To compete against some of the world’s best mixologists is a real honour, the competition was fierce. I’m really looking forward to the year ahead as Brand Ambassador for Angostura and teaching people about the uniqueness of this amazing brand.”

Angostura launches rums in the US

May 17, 2011

Angostura Limited officially launched their international range of rums to rum connoisseurs, media personnel and bartenders from some of the best outlets in the United States, at the fascinating Brandy Library Lounge in Tribeca New York on Sunday 20th February.

The quaint Bar and lounge was the ideal location for the launch of the company’s exquisite rums which have already become popular in many parts of Europe. The Angostura butterfly range of 3 year old, 5 year old and 7 year old rums, were introduced to the enthusiastic crowd who were eager to sample the new rums from Trinidad and Tobago. As one bartender said when asked about the quality of the 7 year old rum, “it is easily one of the best rums I have tasted in recent time.”

Wayne Yip Choy, CEO and managing director of Angostura, master distiller John Georges, senior communications manager, Giselle Laronde-West, Genevieve Jodhan executive manager export and business development and Alex Thomas, senior manager export, were present at the event. John spent several hours explaining the complex distillation process of the rums and the special elements which make the rums different and set them among the best. He was passionate about the key selling features of the products which he said are “unique to Trinidad and Tobago”. Much to their appreciation, he held individual tasting sessions with mixologists and journalists present, for them to get a better understanding of the key features of the rums.

Giselle Laronde-West, senior manager corporate communications, at Angostura expressed that the company was looking forward to working with the importers of the product into the United States, International Beverage Company, and thanked the CEO Peter Schwartz and his team for organizing such a successful launch. The company anticipates that these three new rums will make a great impression in the US market and if the overwhelming response at the event is any indication, they feel that the “new kids on the block”, will stand up well among the various choices available in that market.

To add to the knowledge and excitement of the country where the rums were created, Angostura gave the audience a taste of the “greatest show on earth”, the Carnival, which is around the corner. They took two women in butterfly costumes up to the launch to give the true trini flavour to the event. This was very well received and everyone thanked them for bringing sunshine to the cold grey New York city.

Andy Griffiths wins Global Cocktail Challenge

March 14, 2011

New Zealander Andy Griffiths, representing Australia, is the new champion of the Angostura Global Cocktail Challenge held on Sunday March 6th at the exclusive Zen nightclub and runs away with US$10,000. He excelled with his two creative drinks – “The Scarlet Ibis” and the “Orinoco Flip” - beating eight other bartenders from each continent of the world. He says he is “Ecstatic about his win as he knows that these are some of the best bartenders from around the world”.

Bar manager at the famous bar called Cookie, in Melbourne, Andy also won the freestyle category with the “Scarlet Ibis”, while Trinidad and Tobago’s Daniyel Jones won the rum category with his cocktail – “Rum up and Wine”. Third runner up was Wolfgang Mayer from Germany, representing Europe, and second place went to Kurt Schlechter of South Africa. Hundreds of people came out to witness this much talked about cocktail challenge. The atmosphere was very exciting and it was clear that there were definitely crowd favourites including the champion himself.

Originally a chef, Griffiths uses his knowledge of food to be creative in his cocktails which perhaps gave him the edge over his fellow competitors. Despite their defeat, the bartenders say that their visit to Trinidad and Tobago was indeed memorable and they were very happy to have the opportunity to see where the products they use in their bars all the time, are made.

The trip was both educational and fun as they were able to see the bitters museum and production areas, the rum distillery as well as participate in carnival playing in Harts. They also experienced the national instrument at the Panorama and enjoyed the Brian Lara fete. They definitely look forward to returning one day soon.